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The Best Non-Dairy Buttercream

Wilton Class Buttercream

1 cup solid white vegetable shortening (Sno Crème)
1 tsp Wilton Clear Vanilla
3 tbsp water, approx
500g icing sugar (sifted)
1 tbsp Wilton Meringue Powder

Place the shortening, vanilla and water into a food processor or mixer and process until smooth.

Add icing sugar and meringue powder, and blend. You may need to add more water to get your desired consistency.

Scrape the sides of the bowl while making the icing.

Note: you will need to add more water in the cooler months and less in the warmer.

* We recommend Wilton Clear Vanilla Extract if you're wanting a white or light coloured icing as natural vanilla may tint the icing a little.

** Wilton Gel colours are perfect for adding either a pop of intense colour, or the merest hint of a tint, to your buttercreams and icings. As they're a concentrated gel, they won't loosen your icing as a liquid would and a little goes a very long way. To use, simply grab a toothpick or skewer, dip it into the colour and add to your icing a little at a time. To ensure gel remains uncontaminated (so that it will last for ages) be sure to use a clean toothpick each time you dip. 

*** Lorann Flavourings are the ideal way to flavour your buttercream. Choose from our almost endless assortment of concentrated flavours - remember, a little goes a long way here too so we recommend adding just a little at a time (we use a Lorann dropper to stop us going too far, too fast!) tasting between each addition.

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